Chilled Cherry Soup Recipe
The following chilled cherry soup recipe features lemon and cinnamon to highlight the wonderful cherry flavor and lend a gourmet touch to this soup, while the flour thickens it up a bit and the sour cream adds a nice tang.
A Starter or a Dessert
This chilled cherry soup recipe would be excellent served as a starter recipe or for dessert, whichever you like. It is light enough not to fill people too much before their main course, which is always something you want from starters. What is the point of filling people up so much they don’t want their main course! You won’t have that problem here.
The chilled cherry soup recipe is served cold, which means it is cooked them cooled to room temperature and finally chilled in the fridge. The finished soup has a silky smooth consistency with the cherries being the only texture in there. It is hard to describe the magic of this soup – you just have to make it and see.
Fast and Simple to Make
This chilled cherry soup recipe is a quick and easy dish to make and it is made in one pot. Just add some of the ingredients to the pot and simmer for a while, then add the remainder and simmer some more. There is nothing more to it than that, and this recipe is a good one for first-time dessert soup cooks to have a go at because there isn’t much which can go wrong.
Cherries are not one of the most common ingredients in soup, so if you are more familiar with chicken noodle soup or potato soup recipes, why not step outside your comfort zone and try this recipe? It really is good and you will be impressed with not only how exotic it looks but also with the unique flavor. This is a make-ahead soup since it will keep happily in the fridge until you are ready to serve it.
- 500g (1 lb 2 oz) stoned sour cherries
- ⅛ teaspoon cinnamon
- ¼ teaspoon lemon zest
- 140g (5 oz ) white sugar
- 120ml (½ cup) sour cream
- 1 teaspoon plain flour (all-purpose flour)
- Salt, as needed
- Put a pint and 4 tablespoons of water in a pan with the lemon, cherries, sugar and cinnamon, and bring to a boil.
- Reduce the heat and simmer for about 20 minutes.
- Stir the flour and sour cream together, then stir this into the soup and bring it back to a gentle boil.
- Add salt to taste, a tiny bit at a time.
- Cook for another 3 minutes, then cool to room temperature.
- Refrigerate the soup for at least ½ hour or until you are ready to serve it.
This picture reveals how attractive our chilled cherry soup recipe is, and if you are wondering whether to make this dish then definitely go ahead. The flavor is fantastic and the cherries really come into their own. Cherries are sometimes featured in starter recipes but as no more than a garnish or afterthought, perhaps a couple of them are used to decorate a salad or you might have some cherry halves on your tuna mayo canapes for example. But in this recipe the cherries are the definite star of the dish.